Hummus Recipe: Yotam Ottolenghi’s Homemade Hummus
Written by MasterClass
Last updated: Dec 7, 2024 • 4 min read
In the Middle East, hummus is a polarizing topic. As Chef Yotam Ottolenghi's says, "Hummus is like a competitive sport. People really feel very strongly about their hummus and how it should be made." While many people believe they know the "right" way to make hummus, the truth is, there isn't just one way. What's not up for debate, however, is that freshly made hummus, served slightly warm and at the center of the table, is worth the extra effort. Jump to recipe.
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What Is Hummus?
Hummus is chickpeas (also known as garbanzo beans) blended together with tahini (a sesame paste), olive oil, lemon juice, and garlic into a smooth purée. You can eat hummus—which originated in the Middle East—as a dip or a spread, served often with bread like pita.
According to Chef Ottolenghi, hummus has evolved in recent years. "It used to [be you could] only have cooked chickpeas, tahini, garlic, lemon juice," he says. "Those were the ingredients. Now, [it's] a bit more forgiving. I've seen hummus with all sorts of things added to it, and I can live with that. My hummus [actually has] an addition of confit garlic."
How to Make Yotam Ottolenghi’s Hummus
Here are a few tips to make Yotam's hummus:
- Opt for nontraditional ingredients. You can incorporate different flavors, like confit garlic. "I don't think it's too much of a transgression because there is hummus and garlic," he says. "It's just that extra layer of flavor that goes into hummus."
- Soak your chickpeas. Homemade hummus starts with cooking your own chickpeas. But before you can start cooking, you want to soak them in water and baking soda for twenty-four hours. "You really need to do this step. It's essential," he says. "That softens the skin [and] the water starts to penetrate the chickpea. For a really good hummus, you need a really soft chickpea. So the soaking is essential. You can't skip that stage."
- Use two types of tahini. To make the perfect hummus, Yotam suggest using two types of tahini: tahini paste and tahini sauce. "Tahini is something that runs in the veins of the people in the Middle East," he says. "So you really have to have [tahini paste] to make your hummus really smooth and creamy. That's the essence of a good hummus. [I] spoon [tahini sauce] on top or drizzle it. If you look at it, you've got two types of tahini coming in. Once in the hummus to make it all nice and creamy and aerated and once in a pungent sauce that has garlic in it, salt, and lemon juice. Those different textures make this really, really special."
Serve hummus as part of a mezze platter with bread and crudités. You can make plain hummus ahead of time, but cover it with plastic and gently press down on the surface to prevent a skin from forming.
Yotam Ottolenghi’s Homemade Hummus Recipe
makes
prep time
30 mintotal time
13 hr 30 mincook time
60 minIngredients
For the chickpeas:
- 1
Soak the chickpeas overnight in a large bowl with enough cold water to cover by several inches, plus 1 teaspoon of baking soda.
- 2
Drain and refresh, then add to a large pot with enough water to cover by 2–3 inches and the remaining ½ teaspoon of baking soda.
- 3
Bring to a boil over medium-high heat, then lower the heat to medium, cover with a lid, and cook for at least 30 minutes and up to 60 minutes, skimming the top as necessary, until the chickpeas are soft enough to crush between two fingers.
- 4
Remove the lid, add the salt, and continue to cook for 15 minutes to season the chickpeas. Drain and set aside until ready to use.
For the hummus:
- 1
While the chickpeas cook, make the Tahini Sauce and the Confit Garlic Oil.
- 2
Set about 100 grams of the cooked chickpeas aside in a small bowl.
- 3
Add the remaining chickpeas, tahini paste, 8 of the confit garlic cloves, ½ teaspoon salt, and the lemon juice to the bowl of a food processor and blitz until smooth, 2–3 minutes.
- 4
With the machine running, slowly drizzle in the ice water until completely smooth and aerated. You may have to add slightly more water to reach the desired texture. Taste and adjust for seasoning if necessary.
- 5
Add the parsley, 2 tablespoons of Confit Garlic Oil, and a pinch of salt to the bowl with the reserved chickpeas, and stir to combine. Set aside.
- 6
Transfer the hummus to a shallow platter and smooth it out with the back of a spoon, creating a slight well in the center. (It’s okay if the hummus is a little runny; hummus will set as it cools.) Spread the Tahini Sauce into the well, then spoon the herbed chickpea mixture over the top of the tahini. Top the dish with the remaining confit garlic cloves along with some of the aromatics in the jar (thyme and chili). Finish with a drizzle of Confit Garlic Oil.
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